The Vegan Family Cookbook
Simple, Balanced Cooking for Real Life
(Sprache: Englisch)
A cookbook and culinary toolkit of more than 100 recipes to get affordable, plant-based family meals on the table in no time flat.
For many years, Anna Pippus found herself exhausted at the thought of coming up with what to make for dinner every...
For many years, Anna Pippus found herself exhausted at the thought of coming up with what to make for dinner every...
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A cookbook and culinary toolkit of more than 100 recipes to get affordable, plant-based family meals on the table in no time flat.For many years, Anna Pippus found herself exhausted at the thought of coming up with what to make for dinner every night, until finally she changed how she tackled cooking forever. In The Vegan Family Cookbook, Anna shares the approach she developed to eliminate her mealtime dread: daily cooking themes. Mondays are pasta, Tuesdays are bowls, Wednesdays are one-pot meals, and on Thursdays, it's all about stir-fries.
Anna s simple yet flavourful recipes have short ingredients lists and streamlined preparations. Kids will love Peanut Butter Banana Waffles and Mac and Cheesy with Broccoli (to name only a few!), while adults and parents will appreciate fuss-free takes on classics, such as Corn Soup with Sneaky Red Lentils, Lighter Kale Pesto Pasta, and Crispy Sweet and Sticky Tofu. The Vegan Family Cookbook is also filled with scrumptious ideas for breakfast, lunch, and snack time, to round out this family-friendly collection.
Anna not only shows us what to cook, but how to cook nutritious and delicious vegan food, too. The Vegan Family Cookbook is filled with foundational cooking building blocks, like how to ensure your vegan dishes include enough flavour and texture and how to make soup without a recipe. She shares her mix-and-match approach to building bowls, complete with her family s go-to combinations. In everyday life, we need practical, adaptable meals that come together easily. With this book at your side, you'll become a resourceful home cook, confidently feeding your family the best of what nature has to offer every day of the week.
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INTRODUCTIONWhether you re vegan, vegan-ish, trying to eat more plant foods like vegetables and legumes, or simply interested in eating well with minimal fuss welcome! This book is for you.
I ve been vegetarian for most of my life, for reasons that have evolved as I have. As a child, I had a strong connection to animals, from hamsters to horses. I loved them, but more than that, I related to them as emotional beings. I could see that, just like us humans, animals experience contentment, loneliness, excitement, boredom, fear, and relational connection. When I learned that vegetarians existed, I decided to become one; I didn t want to eat these miraculous creatures who were my friends.
As a teenager, I had a limited cooking repertoire. Fortunately, I still managed to absorb an appreciation of both cooking and eating from my parents, who are skilled cooks. Although my parents weren t vegetarian, they wholeheartedly supported me in expressing my values in this way. My dad would experiment with dishes like eggplant moussaka with béchamel sauce, and mushroom risotto with truffle oil. My mum often had a pot of legumebased soup simmering on the stove: French-inspired lentil, or black bean and spinach. I learned that cooking at home can be fun and creative, and even an expression of love.
When I moved out on my own, I started to cook more seriously for myself. As a vegetarian, I turned to Indian cuisine, with its endless inspiration for flavouring vegetables, grains, and legumes. I fried mustard seeds and turmeric with cauliflower, transformed spinach into fragrant sauce, braised cabbage with cumin seeds until it nearly melted, and cooked countless pots of lentils, starting with that all-important flavour foundation of sautéed onion, garlic, and spices. I was in awe that such bold, satisfying flavours could be created so simply, with so few ingredients. A sense of curiosity and experimentation in the kitchen took hold and has never left me.
I worked in
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restaurants to help put myself through school first an undergraduate degree in psychology, then a juris doctorate in law. Although at the time, the restaurant jobs felt incidental to my real life, in retrospect I can see how being immersed in food culture further shaped how I cook and eat, and planted the seeds for what would become a career. I tasted delectable food prepared by veteran chefs, saw how ingredients could be transformed into beautiful plates of food, and learned how to analyze and talk about what makes a meal delicious.
As a law student, I learned more about farming and food systems. I was devastated to learn how destructive modern agriculture could be for workers, the environment, our health, and animals. I discovered that dairy and egg farming, even under best-case scenarios, involved practices that didn t sit well with my animal-loving self: animals are selectively bred, separated from their families, and killed in industrial slaughterhouses when their production declines. Males, of no use for dairy and eggs, are killed even sooner than are the females. I decided to boycott these industries, too, and became vegan. If there s one thing I love more than food, it s animals, and so the transition felt easy for me.
I was upset that I had unwittingly been contributing to this system, and I felt that the truth had been obscured from me by cultural songs, books, and imagery that depict farming idealistically and falsely; by a sophisticated industrial agriculture industry with big marketing and lobbying budgets; and by a government that I had wrongly assumed was regulating sensitive industries. I felt driven to help educate people about modern food systems and to provide solutions. I started a (now-defunct) cooking blog, helped run an animal-law club, wrote most of my upper-year law school papers on animal rights topics, joined the board of
As a law student, I learned more about farming and food systems. I was devastated to learn how destructive modern agriculture could be for workers, the environment, our health, and animals. I discovered that dairy and egg farming, even under best-case scenarios, involved practices that didn t sit well with my animal-loving self: animals are selectively bred, separated from their families, and killed in industrial slaughterhouses when their production declines. Males, of no use for dairy and eggs, are killed even sooner than are the females. I decided to boycott these industries, too, and became vegan. If there s one thing I love more than food, it s animals, and so the transition felt easy for me.
I was upset that I had unwittingly been contributing to this system, and I felt that the truth had been obscured from me by cultural songs, books, and imagery that depict farming idealistically and falsely; by a sophisticated industrial agriculture industry with big marketing and lobbying budgets; and by a government that I had wrongly assumed was regulating sensitive industries. I felt driven to help educate people about modern food systems and to provide solutions. I started a (now-defunct) cooking blog, helped run an animal-law club, wrote most of my upper-year law school papers on animal rights topics, joined the board of
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Autoren-Porträt von Anna Pippus
ANNA PIPPUS is the voice behind Easy Animal-Free, a popular multi-platform project dedicated to helping people eat more plants. A lifelong food lover and the self-appointed Kitchen Manager in her family, Anna is known for her casual, creative, and realistic approach to healthy and flavourful vegan cooking. Anna holds degrees in law and psychology, having worked as a farmed animal advocacy lawyer in Toronto and Vancouver, and has been named one of Canada s most influential vegans. She now calls East Van home with her husband and two children.Bibliographische Angaben
- Autor: Anna Pippus
- 2021, 248 Seiten, mit farbigen Abbildungen, Maße: 20,6 x 25,3 cm, Kartoniert (TB), Englisch
- Verlag: Appetite by Random House
- ISBN-10: 0147531306
- ISBN-13: 9780147531308
- Erscheinungsdatum: 21.10.2021
Sprache:
Englisch
Pressezitat
PRAISE FOR THE VEGAN FAMILY COOKBOOKIn The Vegan Family Cookbook, Anna shows busy families how simple, flavourful, and versatile plant-based cooking can be. Even on days when you don t have time to do a grocery shop, her easily customizable templates allow you to use what you have on hand to build your own meals. Genius! With The Vegan Family Cookbook in your arsenal, you ll feel ready to tackle just about any kitchen dilemma! ANGELA LIDDON, bestselling author of The Oh She Glows Cookbook, Oh She Glows Every Day, and Oh She Glows for Dinner
The Vegan Family Cookbook will restore the joy of feeding your family (and your sanity!). Anna s simple, nourishing recipes are sure to be a hit with your wee ones and these pages will help make you a more confident, relaxed and efficient cook. Whether you re hoping to add more plant-based meals to your family dinner rotation, or your family is already vegan, there are so many dinnertime wins in these pages. DESIREE NIELSEN, bestselling author of Eat More Plants
The Vegan Family Cookbook is packed with a bounty of delicious and nutritious vegan recipes that the whole family will love. With Anna as your guide, you ll learn how to organize an easy weekday plan that will keep your family members coming back for more. SAM TURNBULL, bestselling author of Fuss-Free Vegan and Fast Easy Cheap Vegan
My friend Anna constantly blows me away with the effortless and delicious way she feeds her family finally, she is sharing her brilliant, life-changing secrets with us in this book. Many of her go-to dishes have become mine, too, because they are simply so tasty and so easy to make. Of all the plant-based cookbooks out there, The Vegan Family Cookbook could easily be one of the most useful and practical. ERIN IRELAND, owner of To Live For Bakery @erinireland
In The Vegan Family Cookbook, Anna shares her wisdom, savvy cooking tips, and sensational recipes! Even better? She offers it all with such patience and heart,
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encouraging you to truly 'make friends' with cooking vegan. Turn the pages, meet your new kitchen BFF! DREENA BURTON, author of Dreena s Kind Kitchen
Even for people who absolutely love to cook, there are moments when home cooking becomes a form of kitchen management. The Vegan Family Cookbook is the ultimate plant-based training manual for this position. This resourceful guide is filled with ideas to turn simple core recipes into meals and easy strategies to add more vegetables to your day! Anna s recipes answer the 'What s for dinner? question with simplicity, variety, and plenty of flavour. LAURA WRIGHT, author of The First Mess Cookbook
Anna is a natural teacher and a wonderful cook. I loved stepping inside her family s kitchen within the pages of The Vegan Family Cookbook. Not only are these recipes approachable, but they re delicious and will become instant favourites with each and every member of your family. TONI OKAMOTO, author of Plant-Based on a Budget and co-author of The Friendly Vegan Cookbook
Even for people who absolutely love to cook, there are moments when home cooking becomes a form of kitchen management. The Vegan Family Cookbook is the ultimate plant-based training manual for this position. This resourceful guide is filled with ideas to turn simple core recipes into meals and easy strategies to add more vegetables to your day! Anna s recipes answer the 'What s for dinner? question with simplicity, variety, and plenty of flavour. LAURA WRIGHT, author of The First Mess Cookbook
Anna is a natural teacher and a wonderful cook. I loved stepping inside her family s kitchen within the pages of The Vegan Family Cookbook. Not only are these recipes approachable, but they re delicious and will become instant favourites with each and every member of your family. TONI OKAMOTO, author of Plant-Based on a Budget and co-author of The Friendly Vegan Cookbook
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